Festive Cranberry and Ricotta Lasagna
Festive Cranberry and Ricotta Lasagna
Ingredients
For the Cranberry Sauce
- 1 1/2 cups fresh cranberries
- 1/2 cup orange juice
- 1/4 cup granulated sugar
- 1 teaspoon orange zest
For the Ricotta Filling
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lasagna Assembly
- 6 no-boil lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1 tablespoon butter, softened, for greasing
Instructions
- 1
Prepare the Cranberry Sauce: In a medium saucepan, combine fresh cranberries, orange juice, granulated sugar, and orange zest. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Remove from heat and let cool slightly.
⏱️ 15 min
- 2
Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.
⏱️ 5 min
- 3
Preheat oven to 375°F. Grease an 8x8 inch baking dish with butter.
⏱️ 2 min•🌡️ 375
- 4
Assemble the Lasagna: Spread about 1/4 cup of the cranberry sauce evenly over the bottom of the prepared baking dish. Place two lasagna noodles over the sauce.
⏱️ 3 min
- 5
Spread half of the ricotta filling over the noodles. Top with about 1/2 cup of shredded mozzarella cheese and 1/4 cup of cranberry sauce.
⏱️ 3 min
- 6
Repeat with another layer of two lasagna noodles, the remaining ricotta filling, 1/2 cup mozzarella, and 1/4 cup cranberry sauce.
⏱️ 3 min
- 7
Place the final two lasagna noodles on top. Spread the remaining cranberry sauce over the noodles and sprinkle with the remaining 1 cup of mozzarella cheese.
⏱️ 2 min
- 8
Cover the baking dish loosely with aluminum foil.
⏱️ 1 min
- 9
Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
⏱️ 45 min•🌡️ 375
- 10
Let the lasagna rest for 10 minutes before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Festive Cranberry and Ricotta Lasagna
Ingredients
For the Cranberry Sauce
- 1 1/2 cups fresh cranberries
- 1/2 cup orange juice
- 1/4 cup granulated sugar
- 1 teaspoon orange zest
For the Ricotta Filling
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lasagna Assembly
- 6 no-boil lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1 tablespoon butter, softened, for greasing
Instructions
- 1
Prepare the Cranberry Sauce: In a medium saucepan, combine fresh cranberries, orange juice, granulated sugar, and orange zest. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Remove from heat and let cool slightly.
⏱️ 15 min - 2
Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.
⏱️ 5 min - 3
Preheat oven to 375°F. Grease an 8x8 inch baking dish with butter.
⏱️ 2 min•🌡️ 375 - 4
Assemble the Lasagna: Spread about 1/4 cup of the cranberry sauce evenly over the bottom of the prepared baking dish. Place two lasagna noodles over the sauce.
⏱️ 3 min - 5
Spread half of the ricotta filling over the noodles. Top with about 1/2 cup of shredded mozzarella cheese and 1/4 cup of cranberry sauce.
⏱️ 3 min - 6
Repeat with another layer of two lasagna noodles, the remaining ricotta filling, 1/2 cup mozzarella, and 1/4 cup cranberry sauce.
⏱️ 3 min - 7
Place the final two lasagna noodles on top. Spread the remaining cranberry sauce over the noodles and sprinkle with the remaining 1 cup of mozzarella cheese.
⏱️ 2 min - 8
Cover the baking dish loosely with aluminum foil.
⏱️ 1 min - 9
Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
⏱️ 45 min•🌡️ 375 - 10
Let the lasagna rest for 10 minutes before slicing and serving.
⏱️ 10 min